Carrots simmer in a glaze of butter, honey, ginger, and orange juice until tender. Serve them with the glaze and top with chopped parsley.
There’s very little prep work beyond trimming and peeling the carrots.
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If you want to make this recipe perfectly the first time, consult the Table of Contents in the post to find the sections that help you most.
Carrots thrive in cool weather and are at their best in spring and fall. They make a versatile side—easy enough for weeknights and bright enough for holiday tables. Use them whole as a glazed side, purée them for a creamy carrot soup, or dice them to boost flavor and nutrition in vegetable soups or stews.
❤️ Why you’ll love this recipe
- Uses only four main ingredients plus butter and salt.
- Minimal prep—trim and peel, then the stove does the rest.
- Carrot-forward flavor makes this an ideal side for carrot lovers.
- Carrots are nutritious: high in fiber, beta-carotene, and antioxidants.
🧅 Main Ingredients + Notes
Small choices at the market can make a big difference to the final dish. Below are a few notes about ingredients that affect flavor or convenience. Full measurements and directions are in the recipe card at the bottom of this post.
- Carrots – If possible, buy carrots with their greens attached; it’s a sign of freshness and often means sweeter, crisper roots.
- Honey – Unfiltered honey will retain more flavor and character than overly processed varieties.
- Ginger – Ginger paste in a tube is a convenient shortcut. If you don’t have it, grate about 2 teaspoons of fresh ginger.
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🔪 Recommended Equipment
The right tools make prep and cooking easier. A sharp chef’s knife, a good vegetable peeler, and a braising skillet or a deep skillet with a tight-fitting lid will make this recipe simpler.
- Chef’s knife
- Vegetable peeler
- Braiser or a skillet with a lid
⏰ Tips to Simplify and Save Time
- Use ginger paste from a tube for quick prep, or grate fresh ginger when you have it.
- Use unsweetened orange juice from a carton for consistent flavor.
🧊 Can I make this dish ahead?
Yes. Store cooled carrots and glaze in an airtight container in the refrigerator for up to three days. To reheat, return carrots and glaze to the braiser and simmer gently with the lid on until warmed through. Add a splash of water if the carrots have absorbed most of the glaze.
🥩 Tips for Omnivores
These glazed carrots pair well with meatloaf, ham, roasted pork, or beef—any roast or hearty main that benefits from a bright, sweet side.
🤷♀️ Glazed Honey Ginger Carrots FAQ
Can I use a different pan?
Yes. Any skillet or pan with sides at least 2 inches high and a tight-fitting lid will work. The lid helps the carrots simmer in the glaze without letting the liquid evaporate too fast.
🥕 More Carrot Side Dishes
For a fall variation, try maple candied carrots with currants. For something more elegant at a dinner party, consider a light carrot flan.
Glazed Honey Ginger Carrots
10
20
30
Equipment
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Chef’s knife
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Vegetable peeler
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Braiser with a lid or a skillet with a lid
Ingredients
- 1 pound carrots (they will weigh more with greens attached)
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 tablespoon ginger paste or 2 teaspoons finely grated fresh ginger
- ¼ teaspoon kosher salt or ⅛ teaspoon sea salt
- ½ cup freshly squeezed orange juice
- 1 tablespoon chopped parsley
Instructions
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Trim the carrots by slicing off the tops and bottoms, then peel with a vegetable peeler.
If you started with carrots that had greens attached, expect the peeled carrots to weigh about 11–12 ounces.
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Melt the butter in a braising skillet over medium heat. Stir in the honey, ginger paste, and salt.
Add the orange juice, then arrange the carrots in the pan with the glaze. Try to keep them mostly in a single layer. They won’t be fully covered, so turn them a few times to coat with the liquid.
Pro tip: Use the smallest pan that allows the carrots to lie in a single layer. If you don’t have a braiser, a Dutch oven or deep skillet with a tight-fitting lid works well.
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Bring to a simmer, cover, reduce heat to low, and cook 15–20 minutes, until the carrots are tender. Cooking time depends on the carrot diameter.
Pro tip: A tight-fitting lid helps the carrots simmer in the glaze without the liquid evaporating too quickly.
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When tender, transfer the carrots to a serving dish and spoon the glaze over them. If you prefer a thicker glaze, simmer the cooking liquid a little longer until it reduces to your preferred consistency.
Sprinkle with chopped parsley and serve.
Nutrition
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Carbohydrates: 18.5g
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Protein: 1.4g